Cauliflower Crust Pizza Night- His and Hers
I think most people love pizza but don’t love all the fat, carbs or oil that come with it. When I told my husband, I was going to make two small healthy Pizzas using a Cauliflower Crust, well…. I got a facial expression I was not hoping for. I assured him he will love it and that I will make his more indulgent than mine.
Here are the Ingredients for HIS Pizza per featured Photo:
- Cauliflower crust made by CauliPower which you can find in the freezer section of the grocery in the Pizza section. One box comes with four Cauliflower crusts which you need to keep frozen until you are ready to add all of your toppings.
- One Rotisserie Chicken taken off the bones
- Handful of tri-colored cherry tomatoes, cutting each in half
- 3 Leeks
- Teaspoon of Salt Free All Purpose Seasoning by Frontier
- One large red onion slicing all of your rings into halves
- A dozen baby bella button mushrooms each sliced in half
- Prepare Melissa’s Pesto recipe found here at my blog page
- 2 slices of Gouda Cheese
- A drizzle of Olive Oil
- Fresh Basil
Here are the Ingredients for HER Pizza (my favorite ingredients)
- Cauliflower crust made by CauliPower
- Rotisserie Chicken
- Leeks
- Red Onion
- Baby Bella Button Mushrooms
- Melissa’s Pesto recipe found here at my blog page
- Artichoke Heart halves
- Goat Cheese
- Handful of Kalamata Purple Olives
- Fresh Basil
Instructions
- Follow the instructions on the box for preheat temperature to cook the Cauliflower Crust. Do not cook the crust without all of the ingredients on top. Note: I typically cook my pizzas about 3-5 minutes longer as my household likes a crispy crust.
- For BOTH Pizzas sauté your red Onions and Leeks in a tiny bit of Olive Oil (just enough to coat the veggies) till almost caramelized
- Next add your Mushrooms to your pan and your Salt Free All Purpose Seasoning by Frontier. Sauté until all mushrooms are browned.
- When veggies in pan are done, turn off the stove.
- Take your Cauliflower crusts out of the freezer and spread Melissa’s Pesto all over the crust to the edges of BOTH pizzas
- Next add a bit of your Rotisserie Chicken all over BOTH pizzas
- Next add your sautéed veggies all over the top of your Rotisserie Chicken on BOTH Pizzas
- FOR HIS PIZZA: then add the tomatoes, some sliced fresh basil, a drizzle of good Extra Virgin Olive Oil, two slices of Gouda Cheese and sprinkle a little bit more of the Herb Fest Seasoning.
- FOR HER PIZZA: then add Artichoke Halves, some sliced fresh basil, Handful of Kalamata Purple Olives, top with Goat Cheese and sprinkle a little bit more of the Herb Fest Seasoning.
Place both prepared Pizzas side by side on the middle rack of your oven, but be sure to put some foil at the bottom of your oven just in case some of the cheese drips off. As mentioned in the beginning, following the temperature and cooking time instructions on the box, and if you want that extra crispy crust we like so much, cook a little longer, but keep your eye on it.
I cannot express to you how much my husband loves when I cook these mini pizzas. He LOVES them. You will most likely see me post other versions of our healthy pizzas!